Pricing, The Secret
Posted on19 Sep 2013
Tagsrestaurant, violins, lobster, supply and demand, Drazen Prelec, George Loewenstein, values, Tom Sawyer fence painting, The New Yorker, The Economist, taste, subjective, rationale, price, neoclassical economics, James Surowiecki, Influence, food, economics, Dan Ariely, anchoring
Comments2
The secret to pricing is its arbitrariness, subjectivity. What disrupts this is anchoring, a preconceived benchmark of what should be the price.... Read More
Increasing Value, Power of Stories
Posted on12 Sep 2013
Tagsbranding, food, perception, power, quantify, restaurant, storytelling, The Atlantic, values, alcohol, Bloomberg Businessweek, Graeme Wood, Antiques Roadshow, David Sax, Paul Pax, anthropology
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When you go to your next party in which people bring food, alcohol or other contributions, listen for their stories around how... Read More
Change Taste without Changing Anything about the Food
Posted on18 Jul 2011
TagsPepsiCo, brain, cooking, feelings, food, Influence, John Seabrook, message, packaging, people, ambiance, presentation, price, problem solving, restaurant, Snacks For A Fat Planet, taste, The New Yorker, utensils
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This post is similar to my previous post about changing the message by how people feel about the messenger. In the case... Read More
How Intuition Influences Thought Processes All The Time
Posted on26 Jul 2010
Tagscognition, emotions, feelings, Influence, intuition, restaurant, subconscious, thinking process, Thoughts, compass intution analogy
Comments1
Intuition influences thought processes all the time. Many times people just don’t know it. As behavioral economics and other social-related sciences are... Read More
